Everybody loves sprinkles!  Celebrating with a cake loaded with sprinkles is FUN!!  Come on, you have to admit, they are just so darn pretty!

I made this cake for myself this year for my birthday.  I usually ask my husband for an ice cream cake from Dairy Queen, but not this year:).

This cake is inspired by Sally’s funfetti cake (from @sallysbakingaddiction).  It has a nice crumb and just the right amount of sprinkles.  I think confetti cakes look so pretty when you cut into them.  The inside looks fun!!

I made this cake for my sister Kathy’s 70th birthday today.  Because of the pandemic and having to be quarantined, we couldn’t all celebrate together.  I’m so glad we were all able to drive by her house this afternoon, honk our horns, blow kisses and wave.  We all love you so much Kathy, and hope you enjoyed your birthday parade! XOXO

Ingredients:

• 3 3/4 cups cake flour (430 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups unsalted butter (345 grams) room temperature
• 1 3/4 cups granulated sugar (350 grams)
• 1 tablespoon pure vanilla extract
• 1 1/2 cups whole milk (360 grams) room temperature
• 4 large eggs, room temperature
• 4 teaspoons lemon juice (or vinegar) Add to the milk to make buttermilk

Instructions:

1. Preheat oven to 350° F.  Prepare 3 pans (8 or 9 inches) with baking spray and line with parchment paper.
2. Whisk flour baking soda, baking powder and salt.  Set aside.
3. Add lemon juice or vinegar to milk.  Set aside.
4. Separate eggs.  Put egg whites in a medium bowl and set aside unit you are ready to whisk them.  The egg yolks will be added to the batter before the whisked egg whites.
5. Beat butter on high speed for 1 minute.  Add sugar and beat on high speed for 5 minutes.  Scrape down sides of bowl and paddle as needed.
6. Add egg yolks one at a time, mixing well after each addition (don’t add egg whites yet).  Mix in vanilla extract.
7. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour (flour, buttermilk, flour, buttermilk, flour, buttermilk).  Mix just until incorporated. DO NOT OVERMIX!
8. Whisk the egg whites until soft peaks form (about 2 minutes).  Gently fold into the cake batter just until incorporated.
9. Gently fold the sprinkles into the batter and pour evenly into the pans.  I like to use my scale for this.
10. Bakes cakes for 25 minutes or until toothpick comes out clean.  Cool cakes in pan for 10 minutes.  Finish cooling completely on a wire rack before frosting.

Frosting Ingredients:

• 1 1/2 cups unsalted butter (345 grams) room temperature
• 6 cups confectioners’ sugar sifted (720 gram)
• Pinch of kosher salt
• 1 tablespoon pure vanilla extract
• 5-6 Tablespoons milk (use more or less for desired consistency)

Frosting Instructions:

Whisk butter in large bowl on high speed for 5-7 minutes.  Scrape bowl and add vanilla extract and salt.  Mix until combined.

Start to add sugar one cup at a time.  Slowly adding sugar and milk to desired consistency.  Frosting will be light and creamy…yum!

Trim cake so that it has a flat top.

If you would like, cake can be soaked with a simple syrup to keep it moist.

Place first layer on platter and top with about 1 1/2 cups frosting.  Spread evenly with offset spatula.  Continue with next two layers.  Decorate as desired.  Use your imagination and have fun with it!

I hope you make this cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:)!